Gold Anchor F&B and Culinary Review 2010A Independence

7/28/2019 Gold Anchor F&B and Culinary Review 2010A Independence

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The Corporate Executive Chef or Senior Executive Chef will conduct this review. The foodproduct that is delivered to our guests throughout their vacation experience will be evaluatedagainst the operation procedures and food standards set by corporate food development.

Objective:The initial culinary review provides objective information of the onboard food operation and itsservices to support the overall product delivery from the guest's perspective. The reviewreflects results in points and percentages allowing real accountability and measuring.

The second culinary review is an opportunity to observe the entire food operation. This in turnenables us to discuss with the onboard culinary management team and Food and BeverageManager our continued focus on the key elements to deliver a highly competitive foodproduct, all while maintaining consistency.

It is designed to provide focused critical and objective feedback regarding your culinaryproduct as it existed during the review. You can expect to be graded more severely in areas,where you have received direction to improve in previous audits.

As we establish higher standards through the implementation of initiatives such asWindjammer Plus, more will be expected of every RCCL culinary operation.

The review will be conducted in the first week of the visit and the second week wil be forculinary support.

In addition, please find the Gold Anchor Culinary Review Standards and the PointsBreakdown & Definition.

Conclusion:Please find below my observations, comments and suggestions, which should be consideredas positive criticism in order to help improve overall galley / F & B operation and Total GuestSatisfaction.

I would like to thank the Hotel Director, Food & Beverage Manager, Dining Room and VenueManagers and especially the Executive Chef for their support and hospitality during the pastweek. All have been very open to observations and accepted the points raised.

Gold Anchor Culinary ReviewGold Anchor Culinary Review

The Corporate Executive Chef or Senior Executive Chef will conduct this review. The foodproduct that is delivered to our guests throughout their vacation experience will be evaluatedagainst the operation procedures and food standards set by corporate food development.

Objective:The initial culinary review provides objective information of the onboard food operations andits services to support the overall product delivery from the guest's perspective. The reviewreflects results in points and percentages allowing real accountability and measuring.

The second culinary review is an opportunity to observe the entire food operation. This in turnenables us to discuss with the onboard culinary management team and Food & BeverageManager our continued focus on the key elements to deliver a highly competitive foodproduct, all while maintaining consistency.

It is designed to provide focused critical and objective feedback regarding your culinaryproduct as it existed during the review. You can expect to be graded more severely in areaswhere you have received direction to improve in previous audits. This will be reflected in yourCorrection Rate points, and will effect your overall score.

As we establish higher standards through the implementation of initiatives such asWindjammer Plus, and Royal Signature Service - more will be expected of RCCL's culinaryoperation.

Also attached, please find the Gold Anchor F&B and Culinary Review Standards and the

Points Breakdown & Definitions.

Conclusion:Please remember these reviews are designed to provide objective review of your onboardfood operations, its service and overall product delivery from the guest perspective. Theoperation was evaluated against operational procedures, food standards set by CulinaryOperations and this report generated to assist and guide your operation forward. Please takesome time over the next month to fill in comments, using 'red' text for all items scoring a 3 orbelow and send your completed copy to both Kelle Jones and myself.

I would like to thank the Hotel Director, Food & Beverage Manager, Restaurant and Venue

Managers and especially the Executive Chef for their support and hospitality during the pastweek. All have been very open to observations and accepted the points raised.

Regards,Marco MarramaSenior Executive Chef

Gold Anchor F & B and CulinaryReview


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Gold Anchor F & B and Culinary Review 2010A

Ship Name: Independence of the Seas

F&B Manager: Adolf Netsch

Executive Chef: Kenneth Johansen

Review Date: 11.23.2010 - 11.29.2010

Reviewer: Guenther Bartschte

Overall Score: 78.7%

CURRENT SCORE

73.8%

75.0%

71.4%

80.4%

72.9%

73.9%

81.3%

75.0%

77.1%

84.4% 77.5%

79.2%

75.0%

83.3%

83.3%

68.8% 77%

ITEMS TO BE CORRECTED ITEMS CORRECTED CORRECTION RATE

16 13 81%

CULINARY TRAINING INITIATIVES

MARINE SUPPORT

CURRENT SUMMARYCATEGORIES

USPH

PRODUCTION

INVENTORY CONTROL

GALLEY MANAGEMENT

CORRECTION SHEET

STEWARDING

F&B MANAGER

FM SUPPORT

LEADERSHIP SUPPORT-F&B

WINDJAMMER

BUFFET

DINING ROOM

OTHER VENUES

MISCELLANEOUS

TOTAL SCORE

CORRECTION RATE

SAFETY & ACCIDENT PREVENTION

Gold Anchor Culinary Review

2 Printed: 7/5/2013


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Review Date: 11.23.2010 - 11.29.2010Reviewer: Guenther Bartschte


Comments & Findings

Score: 3 Ship Management Comments

Score: 3

Score: 3

Score: 3

All Temperature logs was seen on day 3 and during the daily walk though very little

mistakes was found during daily operation all food was recorded. Cooks in most of th

areas was able to explain the handling and the purpose of a blast chiller log.

4. Gloves

1. Temperature Logs

2. USPH - Guidelines, Meetings & Training

3. Food Storage

Comments & Findings

Ship Management Comments


Comments & Findings


USPH guidelines and meetings are hold consistently record was seen on day 3 .The

Folder was well organized and during the visit the cooks and utilities was able to ans

the question what are required to know according to their position status.

Food storage was in overall good few issues was seen in the Buffet station special in

preparation table during the first 2 days of the visit , food was stored under the table

of temperature and also risks of cross contamination between food items. Windjamm

was good and well the main galley areas and crew areas.

Gloves are in general well used in hot galley. The fact that kitchen towels are limited

available to staff has also reduced cases where staff would use more than one pair o

gloves. I have hardly seen crew moving across different sections and galley floors w

them on.

Comments & Findings

USPH


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Score: 3.5

Score: 2

Score: 3

Score: 3


Comments & Findings


Hand washing was one issue the first two days special when cooks and assistant wstart to work in the morning and evening around 20% of the F&B employees are not

washing their hands , same issue was seen in the crew mess and staff mess good

improvement was seen after we did mention the issues to the Galley management .

important special this time a year where the novak virus is very active.

Personal Grooming from all Galley personal is good more kitchen towels need to be

place special during the dinner service . Uniforms where clean Jade cooks was dres

well and up to standart.Few issues was seen from the utilities hats , safety shoes .B

overall good standard in place.

Responds to inspection is good the ID team do have a good system in place where

CDP in Charge in different areas are checking off their areas on a tracking written s

Next day in the morning the sous chef and Kitchen steward are doing a follow up ch

to avoid any USPH related issues.

HACCP plan is in all areas in place only in one area the HACCP sheet was missing

concierge lounge what was brought in place after it was verbal mention .More trainin

required when it comes to our F&B crew in areas like Sorrento's, caf Promenade. B

overall the standard is in complain with the requirements.

Entire culinary team have had special training with Executive Chef. On going

continiusly focus due to Opp Level 2 during the entire winter season.

Comments & Findings

Comments & Findings



Comments & Findings


Comments & Findings

5. Thermometers

6. Hand Washing

7. Personal Grooming

8. Responds to Inspections

9. HACCP

Thermometers are in place all cooks are having thermometers and they are calibrate

a weekly base good system and follow up is in place.


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Review Date: 11.23.2010 - 11.29.2010



Score: 3

USPH TOTAL: 29.5

74%

Score: 3

Score: 3

Score: 3

SAFETY TOTAL: 975%

Comments & Findings


Safety Environmental & Save the waves are in compliance with the company

standard. Kitchen steward also keeps record when it comes to training in regard

of Garbage separation .


Comments & Findings

Equipment trainings continue to take place, the trainer and the management should b

more specific with the training . In some cases a signature sheet is attached to an

equipment training this will take place when he start using the materials what was

provided example training PPT with explanation picture and written explanation for all

different machines. Training record was all in place with toppings of the individual train

what took place please attache the Printed PPT to the signature sheet.


The ID team do have good safety work environment in place , all equipment is new as

ship is just 3 years old . Good follow up was observed from the galley management an

kitchen steward if any issues was reported related to work environment.

10. Safety, Environmental & "Save the Waves"

11. Management

13. Equipment Availability / Training Comments & Findings

equipment availability is good knowledge of equipment handling was seen , very smal

issues was observed when it comes to equipment errors.


12. Safety Work Environment Comments & Findings

SAFETY & ACCIDENT PREVENTION


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Score: 3

Score: 3

Score: 3

Score: 3

Taste panel is taking place for lunch and dinner comments or concerns regarding q

are recorded for future references .Examples from Buffet station , Pastry are also b

to the chefs table/office for a testing before delivered to the individual food outlets.


Comments & Findings




Comments & Findings

Comments & Findings

Wj tasting panel needs a little bit improvement what can be easily done on the sam

when the menu explanation is taken place for the wait staff to ensure all food items

compliance with the required standart.Any inconsistency needs to be recorded in th

electronic red book . The Standard is as well that all WJ service and galley manage

is present during the testing and menu explanation.

Crew staff officer food was good well presented , mirrors are used Pastry's and che

the staff mess what is nice and look good in the beginning but after the first 5 peop

there the presentation is gone for that reason we serve on most of the ships the foo

smaller batches and more often replenished. The test and presentation was in over

good in both messes.

In general the food handling and adherence to recipes was in compliance with the

required standard. Pantry need a little bit attention regarding shortcuts. WJ prepar

was good and food was not cooked to far in advance what did show good results in

freshness special Pasta, vegetables and minute steaks. Main galley was cooking a

bit the proteins to far ahead after a verbal explanation was given good improvemen

observed . Special with steaks and fish items what do make a big different when it

cooked as fresh as possible. Food taste was in general good during lunch , breakfa

dinner. A good improvement was seen when it comes to adherence to recipe cards

small errors was observed but it was noticed that good effort was put into it correct

issues what was mention in the previous review.

14. Taste Panel

15. Tasting Panel WJ / Buffets

16. Crew, Staff & Officer Food

17. Adherence to Recipes, Descriptions, Cooking

Methods & General Food Handling Practices

Comments & Findings

PRODUCTION


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Score: 3

Score: 3

Score: 2

PRODUCTION TOTAL: 20

71%

Score: 3

Comments & Findings

Comments & Findings



Comments & Findings

Portion control was not always in compliance steak striploin was lightly under 8 Oz b

overall good follow up was seen when it comes to portion policies. Over production w

good sometimes a lot left over food was seen during the cruise but the root cost was

simply the bad weather what is difficult to control because the quantities of productio

made in advance. More attention is needed when it comes to over production regard

bread special Dinner service Dinning room.

Comments & Findings


Presentation and posted recipe cards, altogether good job was seen in bakery

pastry and the dishes for Dinner Dinning room ,Brasserie Lunch menu's ,Dinn

menus, Follow up regarding the recipe cards WJ was done where we had som

issues during the last review all WJ recipe cards was given to the CDP's, On

some station's recipe cards were missing, The production Sous Chef should

create a list and Culinary coordinator should print the missing recipe cards.

Comments & Findings


Timely preparation needs improvement in WJ and main galley food needs to be cook

in smaller batches what will have a positive impact in quality , color . Special veggiesprotein items. Example Hamburger for W J was cooked on day 4 at 9.30 am 10 shee

pans that means the CDP in charge would like to keep the burgers hot till 2.30 pm .T

ID windjammer Galley is very good engineered compare to other ships a better outco

in regards of batch cooking is expected. main galley needs also keep a eye on the R

cook , fish cook and vegetable cook we do understand it is simple less work to cook

large batches but it will have an impact in Quality , presentation, test and color .

Provision master just did a good job to re store all the boxes in order to provide more

store for the longer Itinerary what does help to issues faster the stores and identify th

products. .The store keepers are well trained and have a good product knowledge a

walk to all boxes. It was also noticed that the store keepers knew where and how mu

of individual food items are stored. Good team work was noticed between F& B and

Inventory team.

New Management team in the windjammer has shown lot of improvement in

timely preperation and batch cooking, continiously follow up by Executive sous

chef in charge of windjammer.

18. Portion Control, Waste Minimization, Over-

production

21. Works with Provision Master & Inventory

Manager

22. Documentation & Product Specifications

19. Presentation and Recipe Guidelines used &

Posted during Daily Operations

20. Timely Preparation

INVENTORY CONTROL


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Review Date: 11.23.2010 - 11.29.2010

Reviewer: Guenther BartschteOverall Score: 78.7%

Score: 3.5 Ship Management Comments

Slow & non-moving items lists and daily shortages lists were all available for the

review. The organization of labels were used first and not one single item was

expired . And very low variances during inventory .During the inventory what took

place during my stay very little variances was observed .


8 Printed: 7/5/2013


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Review Date: 11.23.2010 - 11.29.2010



Score: 3

Score: 3.5

Score: 3

Score: 3.5

Comments & Findings


The ship just had a loading for 12 days. The frozen products are all stored in compliance

with the company standard . Fresh produce was stored for 12 days. no over storage was

observed. only one item was seen where the quality was not up to standard. The team

did re stored some of the boxes to provide more space and overview..

Comments & Findings

Comments & Findings



Forecasting is the key for smooth operation. Without any shortages, this shows

good forecasting is being done and will reflect weeks back in shortages of food

items. Inventory is done on a weekly bases. What should be seen if a weekly

inventory is taken place. The stores are not over stocked or under stocked what

does also reflect positive back from a financial aspect.

25. Communication

26. Provision Master

23. Storage

24. Forecasting

Communication is general is good and professional . More attention is needed

from the galley management to use up some cheese items with a closed expiring

date . Weekly inspections are taking place from the galley management and

inventory team to avoid spoilage and expiring food items.

Comments & Findings


Provision master is well aware what he have in his boxes they are also aware of items

what are coming closed to be expired . Frozen box looked as well good no expired items

was seen . During my stay few boxes of Ruccula was was spoiled other wise no waste

was seen. Provision master do have a good and healthy work environment with the

galley team .

G ld A h C li R i


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Score: 3

INVENTORY TOTAL: 22.5

80%

Score: 2

Score: 3.5

Score: 3

Comments & Findings


Coaching and team building and crew development is the key of future success the

did in the past very well according to the records I saw. The ID galley team have a

healthy work environment what is a result of good team building and crew developm

what was also seen in a good outcome of the ACF exame.But please take in

consideration that a sous chef can only teach during a daily operation what he know

for chapter 28 culinary knowledge is the basics to delegate the cooks in the right

direction.

Comments & Findings

Comments & Findings


Counting inventory took place on day 9 of the cruise . We picked 12 items from dif

boxes and physically counted the items in the box and compared the figure with the

numbers in the crunch time the team was short of one food items 5% otherwise 11

did matched the numbers we counted .

Culinary knowledge was up and down Dona(CDC) only 2 month in the company ha

better knowledge then some of the chefs who are 11 years in the company. Howev

was also a little bit concerned regarding recipe card knowledge some of the manag

members(Sous Chefs) was not able to explain increadience and cooking procedure

strongly request to work on the errors what is basics and necessary if a sous chef is

confident with the recipe and cooking procedure he can't evaluate and identify mistaduring the daily operation. But we also have to take in consideration some of sous

are new promoted or just joined the company.

30. Coaching, Training, Team Building & Crew

Development

29. Communication Skills and Practices

28. Culinary Knowledge & Application

All Management have access to all recipe's needed. Continous training is

needed with the high amount of new hirer management and temp. sous chef's.

Comments & Findings


The ID management do have a good and healthy working relation what starts with t

Executive chef meetings are taking place issues are communicated to the galley

managers in charge good drive was observed when it comes to improve the produc

consistently.


27. Counting Inventory

GALLEY MANAGEMENT


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Review Date: 11.23.2010 - 11.29.2010



Score: 3

Score: 3

Score: 3

GALLEY MANAGEMENT 17.5

TOTAL: 73%

Score: 3

Score: 3

Comments & Findings


Comments & Findings

Evaluation was reviewed on day 2 of the cruise all evaluation was in place please be

more realistic when it comes to 45/90 day evaluation with all the new information and

challenges for a new hire who joined the ship it is impossible to achieve in each toppin

meet company standard.

Comments & Findings


During my stay the team was very much involved in the galley operation if any station

needed support the sous chef was present and did showed by example how to execut

the dish . The WJ team was as well involved and did worked hand on what is necessa

with the amount of passenger we are serving up there. Good example was shown and

help a lot to keep to team motivated with such heavy service times special for breakfas

31. Hands-on Involvement in Galley

34. WJ Buffet Set-up

35. Cleanliness & Service Support Standards

33. Time & Attendance

Cleanliness was generally good on busy sea days. The team was struggling to

keep the line clean again especially during the breakfast service. Standards in

regards of china was in compliance with the company standard. The tables

service and cleanness was not up on standard for breakfast special when the s

came in port in the morning and left at 3pm all passenger did came for breakfas

on the same time and it was difficult for the entire team .


Comments & Findings


Comments & Findings

The new system is in place and a good training is in place unfortunately because very

few errors are observed on the daily base for the culinary operation coordinator.

WJ jammer buffet set up was in general up to standard for breakfast, lunch and Dinner

few issues was observed during tea time


32. Evaluations

WINDJAMMER


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Review Date: 11.23.2010 - 11.29.2010



Score: 3

Score: 3

Score: 2.5

Score: 3

Score: 3

Windjammer casual Dinner was good the team did as a good job and took a lot of

ownership when it comes to the buffet set up, training of cooks and service staff . The

pastry station needs improvement . But in general, a good standard was in place. Th

service and back of the house was well leaded and trained.

Comments & Findings


Comments & Findings


Afternoon tea was served and the required standard was achieved , in the future may

more attention is needed as the afternoon tea is important to the English guest. More

attention is required from the sous chef when it comes to replenishment of food items

sometimes food was to long the the pans and dry.


Comments & Findings


Buffet maintenance was not always consistent during my stay. Lunch and Dinn

replenishment need some work food was sometimes dry because stayed to lon

in the pan the team have to react better in regards of quantity when the guest f

is low .The team needs also to work on the desert station special 1.30 PM whethe desert table is very busy service staff needs more support to refilled and

replenish all items there was as well issues when it come to cleanness special

the mention critical time.

Buffet maintainance has improved with the new windjammer team. This will

remain as continious follow up be Executive sous chef in charge of windjammer.

The dessert station is really difficault to tackle, the demand is so high in the peak

hours for this market, that it is almost impossible to reach the island with the refill

trolleys.

36. All Buffet Presentations, Decorations; Tallow

Wax, Fruit, Ice and Vegetable Carvings

Comments & Findings

Decoration and carvings was nice special on the pool buffet day 2 of my arrival. Chop

parsley and other Decoration materials are in place.

Quality of buffet items was . The salad need more seasoning ,oil and vinegar. But in

general, during the daily operation, a good job was observed . More attention is requirwhen it comes to the anti pasta selection the standard was not always followed .

37. Quality & Taste of Buffet I tems

39. Afternoon Tea & Snacks

40. Windjammer Casual Dining

38. Buffet Maintenance & Replenishment

Comments & Findings



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Score: 3

Score: 2.5

Score: 3.5

Score: 3

WINDJAMMER 32.5

TOTAL:74%


Comments & Findings


Good standard was in place damaged Bugambilla platters was taken out and repla

with new ones. Decoration was good even on breakfast platters was nicely decorate

more attention is needed when it comes to decoration for the tea time.

Windjammer is now completely shot down in between Breakfast and Lunch, that

has resolved opening on time for lunch. 1 JR staff has been moved to Squeese

bar where we serve Hamburger & Hot dogs. JR is not bussy for this market.

Comments & Findings


Labeling of the food was good in general, but more or less every day, I found 1-2 Lplaced wrong .In the solarium the Brownie was not labeled for two days.

Communication between front of the house and back of the house is good but more

back is needed for the galley operation. The opening for the lines is a little bit slow athe cleanness between the breakfast time and lunch needs to speed up , the team n

also to communicate better with the JR staff many times the JR was not very busy b

cooks and wait staff on duty and the WJ was very busy the manager needs to shift t

personal what will release some of the stress in the wj.


Comments & Findings

Comments & Findings

Jade was in general good sushi layout was changed during my stay as it was also

presented on a big mirror . The sushi rice was also not marinated the right way corre

took place. Jade matrix was followed some small issues was observed when it come

follow the recipe cards.

43. Labeling of all Food Products

44. Buffet Platters & Decorations

42. Communication between Front-of-House and

Back-of-House

41. Marketplace & Jade Buffets


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Score: 3

Score: 3.5

BUFFETS 6.5

TOTAL:81%

Score: 3

Score: 2

Waiter menu knowledge was average good with a overall score of 77%. We did ma

written exam on day 5 of my stay 44 question was ask from SA ,CD and VF menus.

Comments & Findings


During lunch long line was built up in front of the Dinning room a better system and m

effort is required to speed up the procedure to accommodate the guest to their tables

the same needs to be done on the tutti buffet more staff needs to be in place special

opening the Dinning room long lines was seen and slow service this needs to be

observed from the Head waiter in charge after the issues was mention improvement

seen. Bread program in the evening needs also improvement far to much bread is in

basket what ends up later as waste. Head waiter knowledge test took place with 6 he

waiters and 14 waiters 44 question was ask from SA,VF and CD menu the average s

was only 62 % was is a fail was a little bit disappointing as the waiters had a height s

then the head waiters.Tabrez Sheikh 61%,Burnan Saul 59%,Dwain Hunter 66%Sara

Karyara 57% and Abbas 66%.

ROM to follow up with his head waiter team.

Comments & Findings

Comments & Findings


Restaurant operation is very cooperative and professional. A good and healthy

work environment between galley and dinning room. Dinning room and galleymanagement have to focus on development on the sous chefs and headwaite

provide the best guest satisfaction.

Comments & Findings


All cooks in proper uniforms .Nice sterofon Carvings was in place. Food was hot.

Platter, mirrors are well presented and displayed.

47. Dining Room Management

48. Head Waiters

49. Waiter Menu Knowledge

Buffet set up on the poll was good table clothes and equipment are in good condition

Comments & Findings


45. Buffet Tables & Set-up

46. Pool / Theme Buffets

DINING ROOM MANAGEMENT

BUFFETS


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Score: 3

Score: 3

Score: 3

Score: 3

Score: 3.5

Comments & Findings


No major issues was observed during my stay regarding china.

Comments & Findings

Room service testing took place and in overall good presentation and test was obse

the bread for the Panini needs to be changed and delivered daily. Soup of the day n

to be different every day a schedule needs to be in place for the 11 day itinerary and

posted to the telephone operator to inform the guest what kind of soup is in place. O

wise room service area was always clean the food pick up standard was good first c

then hot .Telephone operator did have good knowledge when it comes to the menu

what is served.


Comments & Findings


Waiter discipline was good this cruise . All waiters are in line, the service was smoo

executed good presents from the head waiter was observed this should take place

whole year special during service time in the pastry not only during a Gold and Anch

review.

Comments & Findings


Support of culinary is in place the only concern was the high amount of bread what left after both sittings this needs to be better monitored , the Danish consumption wa

good , food waste was also not that much after both sittings.

Comments & Findings


Food pick up in general is in compliance with the company standard. Souffle service

good , the only concern is the condition of the trolley as the vibration and the ramps

the entrance of the dinning are destroying all the presentation of the food what was

plated up.

52. Room Service

50. Food Pick-up Standards, usage of Service

Equipment

51. Support Culinary Cost Savings / Waste Reduction

53. Waiter Discipline

54. China


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Score: 3

Score: 3

DINING ROOM 30

MANAGEMENT TOTAL: 75%

Score: 3

Score: 3

Comments & Findings


Johnny Rocket was good please order the burgers in small quantities from the butch

shop as the freshness was not the best .The JR is not very busy the team needs to b

smarter scheduled from the galley and service team. Quality of food was good and

cooked to order as there is no need to prepare anything in advance at the moment.

Comments & Findings


Caf promenade was good. Bar staff did a good job in explaining the HACCP proce

Also transportation lock was in place. All items were up to standard and the food wa

delivered on time .Solarium needs work and more presents from the sous chef and f

of the house management service personal was not able to explain what Time andtemperature means and he did not know where to find the HACCP plan. All food item

displayed on Buffet tables was good but in the galley walk in box, no labels were pla

Food was all over the galley out of temperature. The clients are at this moment are a

bit older after 1 am there is almost nobody around the ship for that I believe it is a wa

of time and food to keep the outlet 24h open.

58. Sea view Caf / Johnny Rockets


We did reviewed the comments from the previous cruise no major issues was seen

compare to the other ships in the fleet.

During the stay we did not see crew members are taken food from the line .

Comments & Findings


Comments & Findings55. Coffee Compliance

57. Solarium, Promenade, Caf Latitude

56. Eating from the Line

OTHER VENUES


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Score: 3

Score: 3

Score: 3.5

Sorrento team did will label was missing for the assorted bread but brought in place s

, the team needs a little bit a training when it comes to cook in smaller batches specia

when the ship is in port not that much pizza is needed to be cooked.Anti pasta was in

place maybe presentation wise improvement is required other wise standard was in

compliance.

60. Jade / Sushi Comments & FindingsSushi rice cooking process was explained and well followed from the cook rice was n

over cooked and rice was marinated as per recipe . The display should be changed i

WJ what was done on day 10 of the cruise please do not use the mirror looks only ni

for the first 5 people . place the sushi on small plates maki on one plate , nigiri and th

outside rolls on one plate more easier for refilling.


Comments & Findings


Portofino did a good job some fine tuning is needed in the cold kitchen in regards of

presentation , hot galley test and presentation was good sauces and the Pest was ve

good . Please add the parmesan last minute into the risotto and do not cook it any m

But in overall the best performance was observed from my side after the implementa

61. Portofino

59. Sorrento's Comments & Findings



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Score: 3

OTHER VENUES TOTAL: 18.5

77%

Score: 3.5

Score: 3

We did went to the chops on day 2 of the cruise the food was good and well present

.Service did a good job and good menu knowledge was noticed. Some of the sauces

needs a touch of improvement .Eggs for the house salad was overcooked. Bread fo

mushroom appetizer was not f resh I guess 3-4 days old. But in general a good

performance was seen and presentation wise all dishes in compliance with the recip

cards except the lamb follow up will be done next few days.

Both Kitchen stewards do put a lot of effort in good motivated and always friendly .T

Kitchen stewards are well involved in the operation. What does reflect positive back

areas , communication between facility and galley management is as well very good

Comments & Findings


Comments & Findings


62. Chops Grille

Kitchen stewards are well present special during critical times after lunch when CAW

Starts up.The Steward team department are well dressed and did show a positive

attitude during the operation smooth performance was seen during 1 and 2nd sitting

dish wash areas where the stress level is normal high.

Comments & Findings


63. Kitchen Stewards: Management Involvement &

Communication

64. Kitchen Stewards: Supervision

STEWARDING


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Review Date: 11.23.2010 - 11.29.2010



Score: 3.5

Score: 3.5

STEWARDING TOTAL: 13.5

84%

Score: 3

Score: 3

Comments & Findings


The F&B Meeting was held during the cruise . All Subdivision Heads were presen

and all topics were discussed including Safety tips, operational challenges and

guest comments that needed attention. The meeting lasted for less than an hour

But the team also have a good and constructive communication before service

time on a dail base.

Comments & Findings

Comments & Findings


Clean as we go is well function during my stay I did observed a very good follow up fromthe given guidelines after we went to the facility department to have a look in the records

of the AVO records from the last weeks very few AVO was recorded in the morning that

indicates the system is well function on the ID.All trainings are in place and recorded wit

signature Equipment training records was as well in place . good job

65. Kitchen Stewards: Training Comments & Findings

67. F&B Departmental Support

68. F&B Meetings

Kitchen stewards do have all training in place the team is doing far more training what in

required . All training records was reviewed on day 4 of my stay no errors was observed

.Chemical training,USPH training with written exam, time and attendance

training,enviromental training. The team did also have all records for dishwasher

temperature ,Dish wash descaling log,



The F&B Director has a constructive and very positive relationship with the

Executive Chef, the F&B needs to keep a eye on the CAWG program to keep th

work and the effort what was put into it so far continuously running, and galley

walk through with focus on equipment .During the review the F&B manager signe

off on day 2 for his vacation .

66. Clean As We Go

F&B MANAGER


20/66







Score: 3

Score: 3

Score: 3.5

F&B MANAGER TOTAL: 15.5

Score: 3.5


Comments & Findings


Meal count usage is in place and was reviewed during service and compared with th

production sheet from the Galley few variances was seen but not major.

72. FM - Communication & Support Comments & Findings


Comments & Findings


Comments & Findings

Equipment repair and maintenance is good on the ID not many issues was observed

the ships is as well new . It seems to be a consistent problem on the Alto sham com

ovens as the display plate is out of order on many machines there for deeper look is

required during my stay only on deck 3 three ovens had major issues same issues w

have on deck 4,5 and Windjammer I believe there is a construction problem from the

manufactory.

Facility manager and F&B department are working together support and communica

is good . What reflect positive back regarding preventative maintenance and repair.Generally, The facility manager is a good team worker and supportive . After a ver

conversation he also mention the high amount of money he have to spend for spare

of the Alto Sham combi ovens. The Hotel manager and the facility ,F&B and the che

have a maintenance meeting every cruise what does also reflect positive back in the

positive results what was observed.

70. Meal Count: Usage

71. Meal Count: Production Sheets

69. Equipment Repair & Maintenance

Meal count production sheet is in place and well maintained with a check in the fish

and butcher shop the numbers are did match what was delivered from the preparati

teams.

FACILITIES MANAGEMENT SUPPORT


21/66







Score: 3

Score: 3

FM SUPPORT TOTAL: 9.5




Score: 3


Score: 3

MARINE SUPPORT TOTAL: 12


Facility , Executive chef and the head utility are doing a good job regarding follow upAVO update, the facility manager and his team are active and represent them self w

equipment issues was observed . Maybe the ramps on the entrance to the dinning ro

needs to be adjusted as the whole trolley from the waiter starts destroy all the

presentation of the food plates what the galley team spend time and effort .

Comments & Findings

At the moment no major issues was seen only the fridge for the coffee machine

Comments & Findings

No major issues was observed all gaskets are in good shape doors and fr idges are i


75. Electrical Supply - Communication & Support Comments & Findings

Chief electricians are taken his time for walk around and is cooperative and helpful.

around is taken place on a weekly base . Good response was observed when equip

issues was reported related to galley. A good follow up and communication was see

what does reflect positive back in the galley operation.

76. Electrical Supply - Repair & Maintenance Comments & Findings

Good follow up from the Electrician was observed but regarding maintenance

calibration of the alto sham should take place at list once a month to avoid

overcooking or under cooking.

Comments & Findings

Galley equipment is in generally good concerning is at the moment alto sham comb

ovens all of them are new and consistently parts needs to be replaced the technica

department is working on it but the current situation needs to be reported the display

plates needs to be replaced consistently what is as well a financial impact.

77. Refrigeration Supply - Communication &

Support

78. Refrigeration Supply - Repair & Maintenance

74. Galley Equipment - Preventative Maintenance

and Service

73. Galley Equipment - Preventative Maintenance

and Service

Comments & Findings

MARINE SUPPORT


22/66





Review Date: 11.23.2010 - 11.29.2010


Score: 3.5

Score: 3

Score: 3.5

LEADERSHIP & SUPPORT

TOTAL: 1083%

Score: 3

83. Training & Certification Results; Royal

Culinary Academy @ Sea and ACF Certification,

CAWG

Comments & Findings

The examination just took place previously Joachim Obermeier (Culinary Trainer)

the team did had a passing rate of 93 % what is very good compare to other ships

in the fleet. Training is taken place consistently records and training materials was

seen with topping and signature sheet.

82. Training Support and Guidance Comments & Findings

Training and support is very important for future success , the ID team have goodCDP in place but some of them need to improve their teaching skills . This needs

to be addressed or can be a topping in one of the CDP meetings . Special for

CDP's who wants to be sous chef . Other wise guidance is given on a daily base

sous chefs are very much hands on , the new sous chef Motorola have to

develop his teaching skills the CDC are all 3 very good but they have to start

developing their sous chefs as some of them are new promoted or new to the

company. .


Comments & Findings


The ship follows and supports Culinary initiatives; ACF training have to be a littlebit better promoted from the sous chef on board this is a opportunity for many

cooks to extend their knowledge and identify them self a recognized chef it will

improve the moral and motivation of each and everyone. Otherwise the team is

very supportive and helpful during the stay on board.


Comments & Findings

Acknowledgement and Recognition is given to those who contribute to the

operation's success, as a standard practice. Teamwork is promoted and

facilitated at all levels of the F&B operation. Evaluation are done on time and

verbally explanation is given to the crew member who sign off for vacation or to

new hire cooks , in general a good work environment is in place between

management and crew .

Comments & Findings


79. Employee / Crew Relations

80. Equipment, Tools and Supplies

81. Shore side Relations

Equipment is in place more wire racks are needed special for meat items pork

tenderloin and steaks. the meat should not be placed in pans with out wire racks.

In some areas are the brushes missing for back potato as example .In the butcher

shop more lexan boxes needs to be ordered as the meat in laying in the blood.

But in general the EN team is good supplied with Tools and equipment.


CULINARY TRAINING INITIATIVES


22 Printed: 7/5


23/66





Review Date: 11.23.2010 - 11.29.2010


Score: 3.5

Score: 3.5


TOTAL: 1083%



84. Operational Training, USPH, HACCP, New

Hire, Succession Placement and Temporary

position coordination

Comments & Findings

Good performance was noticed when it comes to training in regards of USPH,HACCP,

new hires succession plan are in place and temporary position are well coordinated and

monitored



24/66





Review Date: 11.23.2010 - 11.29.2010



Score: 2

Score: 3

Score: 3.5

Score: 2.5

MISCELLANEOUS TOTAL: 11

69%

Bread program was not consistent during the stay Brasserie bread was not up to

standard , bread room service and for chops was 3 days old . In general the sour doug

rolls did have different shapes each day.

Pastry program in general was good more supervision is required from all sous chef

during service first and second sitting. Presentation of deserts was good as well the te

few small issues was observed special Brasserie Dinner was good. The pastry chef

should also go more to the Windjammer special during the critical times 1.30 pm and

8.30 pm.The team still suffer because the mixer broke down but the spare part will arr

on the 10 of Dec . according to facility manager.

88. Concierge Club Comments & Findings


87. Kid's Menu Comments & Findings



Concierge findings was corrected on the spot and maintained since.

Concierge club was not always in compliance when it comes to food presentation and

selection short cuts was observed from the pantry when it comes to canapes , pastry

selection was also not the best . Cheese was missing in the morning after we did verb

informed the executive chef the product was brought back to standard.

Kids menu was well executed, freshly prepared and presented special deck 5 d

a good job .The dishes were cooked up to order which makes a big different .I

would also suggest to plate once in a while the kids food up for the tasting table

ensure the test , presentation is in compliance with the company standart.Only

small issue the burger was cooked a little bit to far in advance and kept in juice.

Comments & Findings


Head baker Dinesh is back in the bakery together with Silvester all corrected.

Bakery was run by 2 COM1 during this audit.

Comments & Findings

-end of report-

85. Bread Program

86. Pastry Program

MISCELLANEOUS


25/66


26/66

Independence of the Seas

Item# Date Observation Solution Owner

Observation By:

Observations and Recommendations

Ship:

Executive Chef:

Review Date:

012 11.25.2010 Cooks did not put Parsley on the linguini for garnish.

013 11.25.2010 Please ensure the coffee program is well executed to much coffee left

over after the service.

014 11.25.2010 Hashed brown needs more color

015 11.25.2010 Sauce for the Eggs benedikt needs a upgrade more butter and maybe

whipped egg yolk.

016 11.25.2010 Waiter and cooks are not washing hand when entering the Galley

017 11.25.2010 Hash Brown for breakfast is cooked to far ahead resulting in dry Hash

brown018 11.25.2010 waiters are using plate cover for ice cubs

019 11.25.2010 Dinner time to many plates are arranged by the cooks and are standing

on the counter.

020 11.25.2010 Dinner time to many plates are arranged by the cooks and are standing

on the counter.

11.25.2010 Dinner a lot of wiaters was eating the lamb racks after the 2 nd sitting.

Printed: 7/5/2013


27/66



Observation By:


Ship:

Executive Chef:

Review Date:

021 11.25.2010 Breakfast eggs need to be chilled down difficult to remove the shell

022 11.25.2010 Chicken breast was cooked far in advance and kept hot for 1.5 hours

until service started.

023 11.25.2010 All proteins need to be better presented .

024 11.25.2010 Olives need to be strained

025 11.25.2010 soup deck 4.5 cilantro was missing

026 11.25.2010 waiter provided one bar man with dinning room food Bar server did eat

in the crew mess

027 11.25.2010 staff mess coffee was cold for dinner

Printed: 7/5/2013


28/66


29/66



Observation By:


Ship:

Executive Chef:

Review Date:

037 11.26.2010

038 11.26.2010 Chicken breast was cooked already at 5.15 pm the dinning room

opening time is 6.30 pm

039 11.26.2010 Please review how to prepare the basil oil for the vegetarian

040 11.26.2010 Asst. waiter did picked up sour cream in advance this should be done

from the waiter.

041 11.27.2010 Breakfast eggs need to be chilled down difficult to remove the shell

042 11.27.2010 crew mess coffee for breakfast was cold.

043 11.27.2010 cold cuts in the crew mess was sliced to thick.

044 11.27.2010 Eggplant was sliced for veggie dish should be given in water with

045 11.27.2010 Marination for lamp was used from the previous week

046 11.27.2010

047 11.27.2010 Late night buffet in the crew mess during opening time a head waiter

048 11.27.2010 chicken fingers was cooked not up to company standard explanation

049 11.27.2010 chicken for lunch was overcooked WJ.

050 11.27.2010 Line needs to be better cleaned up for second sitting food items was

051 11.28.2010 Roast cook needs to improve his timely preperation schedule this was

seen as a repeat finding .

Printed: 7/5/2013


30/66



Observation By:


Ship:

Executive Chef:

Review Date:

053 11.28.2010 Muesli for breakfast needs more shreeded apples

054 11.28.2010 room service bread have to be changed every day

055 11.28.2010 Turkey sausage was not marked on the grill only pre heated in the

056 11.28.2010 Sauce for eggplant kaviar was to thick and more vinegar , cumin and

057 11.28.2010 French cocktail sauce more horseradish and more brandy needs to me

058 11.28.2010 Deck 5 waiter picked up salad dressing and did not know what salad

dressing was placed in each bottle because no label.

059 11.28.2010 dish was Utility did worked with out hat

060 11.28.2010 Late dinner a lot of waiters are eating the passenger food in the crew

mess

061

062

063

064

065

066

067

Printed: 7/5/2013


31/66


Item# Date Observation Solution

001 11.24.2010 Donuts are coated with to much chocolate

002 11.24.2010 water was spilled on the flour during breakfast entrance galley

003 11.24.2010 Turkey sausage looked like it is was boiled no color

004 11.24.2010 lunch very rough sea very few clients showed up, to much food was in

the pans and dried out.

005 11.24.2010 Very heavy breakfast short of all danish and bread items the

crossoints was not up to stanadart

11.24.2010 Luch Brasserie Roast cook prepared all protein items in advance in

general needs to change his timely preparation for Octoberfest he

cooked the sausage 8.30 am

006 11.24.2010 desert line please do not place deserts from the last night dinner.and

arrange the platter better presentation wise.

007 11.24.2010 Dinner chicken breast was cooked to earlier and was sitting in the alto

shamm for 3 hour please cook it in batches

Observation By:

Windjammer Observations and Recommendations

Ship:

Executive Chef:

Review Date:

Printed: 7/5/2013


32/66



Observation By:


Ship:

Executive Chef:

Review Date:

008 11.24.2010 butter was finished, Pizza far to much cheese was topped on itcorrection was done.

009 11.24.2010 Anti pasta some dishes does not match the schedule

010 11.24.2010 few labels are wrong but was corrected before opening

011 11.24.2010 fridge was clean but labels was missing

012 11.25.2010 Breakfast Induvidual butter was finished

013 11.25.2010 heavy breakfast bacon was laying on the counter next to the pan

where it is placed normaly and it was also found on the flour

014 11.25.2010 Ham was sliced to thick

Printed: 7/5/2013


33/66



Observation By:


Ship:

Executive Chef:

Review Date:

015 11.25.2010 Smokes salmon was finished

016 11.25.2010 Bisquit was finished

11.25.2010 Turkey sausage lokked like it is was boiled no color

017 11.25.2010 more garnishe for lunch .chopped parsley, stripes of bell pepper.

018 11.25.2010 More attention is needed when it comes to transportation log

019 11.25.2010 Portofino serrano pre sliced is used , the standard is to use proccuto

020 11.25.2010 Dinner Chicken breast was to dry was cooked around 5.15 pm and

kept hot in alto shamm

021 11.25.2010 Vegetable needs to be cooked fresh and not kept in alto shamm

Printed: 7/5/2013


34/66



Observation By:


Ship:

Executive Chef:

Review Date:

022 11.25.2010 Pastry's need more attention special around 8.30pm when the area isvery busy in regards of cleaness ,presentation and refill.

023 11.25.2010 Fries was soggy please less and more replenishment

024 11.26.2010 Danish selection needs more attention in regards of refilling

025 11.26.2010 Butter is finished so far every day around 9am

026 11.26.2010 Banana Pancake was as well not availible

027 11.26.2010 Galley breakfast potato was not ready for refilling

028 11.26.2010 Lunch very low reception food less food should be placed in pans

029 11.26.2010 Radish is missing in the lettuce mix

030 11.26.2010 Tea time sandwich the fillings ham cheese needs improvement more

shredded lettuce.

Printed: 7/5/2013


35/66



Observation By:


Ship:

Executive Chef:

Review Date:

031 11.26.2010 Meat slicer knife needs to be sharp special for Portofino items.

032 11.26.2010 Portofino Anti Pasta plate presentation not up to standart.

Printed: 7/5/2013


36/66

Owner

Printed: 7/5/2013


37/66

Owner

Printed: 7/5/2013


38/66

Owner

Printed: 7/5/2013


39/66

Owner

Printed: 7/5/2013


40/66


41/66

Bread Basket

Beef Tostada saladGreek calamari salad

Soup of the Day

Breaded and fried boneless chicken served with potato cucumber salad

Royal Caesar Salad

Chicken and Wild Mushroom Pappardelle

Pasta of the day

Grilled Catch of the day

Grilled Chicken Yakitori

Grilled Turkey Burger

Mushroom and leek quiche

Singapore Noodles

Steak Sandwich

Apple Parcel

Decadent Chocolate Slice

Strawberry NapoleonWhite Chocolate & Orange Flan

Ice Cream and Sherbet

House Pate'

Caesar Salad

RCCL Burger

Steak and kidney pie

BLT Sandwich

Cumberland sausages

Fish and Chips

Tandoori Chicken

Soup of the day

Traditional ploughman's platterVegetable Pie

Vietnamese fried rice

Warm salmon salad

Pink Beef Wrap

Swiss plum tart

Nut Crunch cake

Chocolate profiteroles

Warm apple and rhubarb Crumble

Beef and Avocado Tortillas

Bondi beach Caesar salad

Buffalo Fried Chicken Sandwich

RCCL Burger

Sun-dried tomato wrap

Grilled NY Strip loin open sandwich

Grilled Scallops on Panzanella salad

Ricotta cannelloni with green asparagus

Tempura Cat fish in a Shanghai vinegar sauce

Traditional Nasi Goering

Tropical salad

Turkey Parmigiana

Soup on the day

Apple and peach tart

Banana crunch

Oreos Cheese cake

Ice Cream and Sherbet

Tas

Tasti

Tas


42/66


43/66

was goodgood

good

was good

was good a little bit dry

was good more onion

good

good

good

good

was good

was good

salmon was cooked to far ahead in large quantity

good more salad

good

good

good

Beef was sliced to thick

was good

Rice was overcooked

was good

was good

good please also use the ranch dressing to finish

good please also use the ranch dressing to finish

good

was good

was good

was good burger was a little big to big

was good ranch dressing was missing

Banana peppers was missing

g Panel ~ Lunch Royal Brasserie 30 - 5


sting Panel ~ Lunch UK Brasserie

Panel ~ Lunch Royal Brasserie Specials



44/66


45/66

Dinner 5

Paupiette of Roast beef

Tuna Dip

Butter short

Manhatten Clam chowder

Potato cream soup

Chilled tropical mango soup

Ceasar salad

Shrimp cocktail

Greek salad

Pesto tagialtelle

surf and turf

chicken cordon bleu

Pork loin stuffed with prunes

Zuchini Piccata

Vegetable Bhoona

Hazelnut souffle

Strawberry RomanovBoston cream pie

Spansih rice pudding

hazelnut parfait

sail away

Strawberry, Kiwi and Pineapple Medley (V)

Smoked Fish Tapenade

Vidalia Onion Tart

Sopa de Tortilla

Hot and Sour Prawn Soup

Chilled Watermelon Gazpacho

Spinach Salad

Truffled Wild Mushroom Linguini Alfredo

Pan-Seared Golden Sea Bass

Served atop a lentils ragot, with green

beans and Verjus beurre blanc

Grilled Pork Chop

Carved Roasted Beef Prime Rib

Grilled Mediterranean Quesadilla (v)

Aloo Gobi Methi (v)

Sauteed Green Beans

Creamy Rosemary potatoes

Strawberry Pavlova (v)

Chocolate Cherry Cake

Savarin

Low-fat Blueberry and

Peach Crumb

Sugar-free Chocolate Pot de Crme

Med 2

Calamari Fritti

Vitello tonnato

Greek Seafood salad

Greek Beef steak tomato

Gazpacho


46/66

House Pate

marinated poched salmon

Grilled vegetable manicotti

samon croute

Creamy pork stroganoffChettinand veg curry

mixed grill

leek and goat cheese tart

Cream of Mushroom (v)

Oxtail and Potato Soup

Chilled Pia Colada Soup

Lipton Tea Crme Brle

Belgian Chocolate Tart

Wimbledon

Low-Fat So Panna CottaSugar-Free Tasting of Mango

Dulce de leche cheesecake

British Dinner

Baby Shrimp salad

Duo of Melon and grapefruit

Golden Fried English cheddar cheese

Lentil and root vegetable soup

Chicken broth with prune, rice and leek

Chilled cherry soup

Garden salad

Singapore noodles

Royal Roast Beef

Sole meuniere

Roasted chicken

Yukon potato tartTraditional English trifle

Sugar free Pineapple upside down cake

Pecan butterscotch tart

Low fat poached peach

Chocolate bread pudding

Chef Dinner

Pineapple Delight

Citrus Cured Salmon

Creamed Wild Mushrooms

Cream of Asparagus

Duck consomm

Roast peach soup

House Salad

Scallop ziti pastaJumbo Shrimps

Slow Roasted Prime Rib

Thai BBQ Chicken

Asian fried tofu

Dessert assortment

Low fat Berry Mousse

Sugar free red berry tart


47/66

Feast of Nations

maroccian Chicken

Shrimp Cocktail

Spinach dip

French Onion Soup

Pumpkin & apple soup

Chilled Berry Soup

Caesar salad family style

Gnocci

Sweet and Sour Mahi Mahi

Roasted Tom Turkey

New York Strip Steak

Indian Vegetable Curry

Chocolate Brownie Sandwich

Tarte Au Citron

Banana and Crunchy Nut Parfait

Low-fat Tuscan Apple Cake

Sugar-free Key Lime Pie


48/66


49/66

was good

I believe during the poched process the water was boiling lightly over cooked .

very good

good

goodgood

was good

was good

was good

was good please keep in mind lunch was potato soup and the previous night dinner 5 as well

good

was good

good

good

needs to be more soft to much gelatine

more mango testgood

was good

good

was good

lentil was all blended please blend only half of it and then mix back together

was good I believe should be with bairley

was good

good

sauce was wrong please follow lunch recipe

good

good

good

good

good

good

good

good

good


50/66

please work on the presentation

good

good

was goodmore sugar

more rhasberry

good

good sauce was a little bit to thisck

good small improvement was made to get the dough more crispy

good

good

good

good

good

good

goodgood


51/66


Ship Name: Independence of the SeasF&B Manager: Errol Saldanha


Review Date: 26 July to 1 August 2009

Reviewer: Senior Executive Chef Marco Marrama


Comments & Findings

Score: 2.5 Senior Executive Chef Comments

Score: 2

Score: 2.5

Score: 1.5

23. Storage Comments & Findings

I do understand the difficulty in this run with different demographics on a voyage basis, howev

conditions of the ice-cream freezer with half eaten Ben & Jerry ice- cream left of top of the box

broken containers with chocolate coming out from the base and much more are not the right p

compliance. The poultry freezer clearly show that a FIFO sisten is not in place with too many

having a strong ice built up. The thawing room had also many marks of dried meat blood on th

and fresh meat blood was also found on top of many other cardboards boxes. I also found frui

strong build up of fruit flies in the provision area, as probably item was seating for too long out

orange concentrate spilled and dried on the floor, probably untouched for 3 days. A lot more n

be done for compliance.

Senior Executive Chef Comments

25. Communication Comments & Findings

17. Adherence to Recipes, Descriptions,

Cooking Methods & General Food

Handling Practices

Comments & Findings

Galley Management takes an active role in controlling quantity of food ordered, however has

recipes are properly followed and shortcuts avoided. In several instances the product served f

and dinner could have been made correctly if the recipes would have been followed. A closer

open communication with Station Heads, especially now with the high turnover of staff that ha

the opening of Oasis can only help to better follow up at all levels the quality and standards of

product served. It is critical that quality of food is checked against recipes and observations m

17.00 tasting table in the galley are actually rectified.


6. Hand Washing Comments & Findings

I have not seen many galley crew members washing hands. Even when dinner service is finish

Dining Romm and gloves are removed, not many staff actuall wash their hands. The policy m

reinforced as it is critical for the safety of passengers and crew onboard and USPH violation.

1. Temperature Logs

The cooling logs are not always filled correctly. The Windjammer 6 hours cooling has only bre

few Jade and Chops Grille soup Items, nothing from Portofino and no other items seems to be

down or blast chiiled throughout the day. Pastry does not have any Sorrento item recorded in

Pantry has only breakfast items, however no other items are recorded. The mixed salad for bo

and pantry do not appear in the sanitation log. The 4 hour cooling log for buffet does not includ

sandwiches are made. Sorrento does not have a transportation log for items made in Galley d

These are the main reasons why the section is still below Company Standards.


Instructions:The Correction Sheet list all items from this Rscored with less than 3 points.Points will be deducted as follows:

One (1) point for a score of 2.5Two (2) points for a score of 2Three (3) points for a score less then 2

For the next Review, these items will be checbe given for each item corrected.

REPEAT

REPEAT

REPEAT


52/66

Score: 1.5

Score: 2.5

Score: 2.5

Score: 2

Score: 2.5

TOTAL:

I conducted a mixed menu knowledge for waiters in the dining room on Thursday afternoo

20 waiters tested on very basic menu knowledge only 8 out of 20 were able to achieve 70

answers. I have seen a great effort by Dining Room Management to train staff on menu kn

however a lot more is needed to meet Company standards.



28. Culinary Knowledge & Application Comments & Findings

The meeting held on Wednesday with Galley Management regarding menu knowledge ha

more work is needed to meet standards. There is still some confusion on the basic 7 day

with questions asked on Sail Away, Captain's Gala, Venetian Feast and Feast of Nations.

in my last Review, culinary knowlege is part of Galley Management job description and the

successful Galley operation.

81. Pastry Program Comments & Findings

The pastry chef Elias Juliandra is still in need of support, currently covering the position o

temporarly, to ensure pastry section is in full compliance. Portofino and Chops desserts a

made, rotated and served. Attention is mainly needed for Windjammer production as jellos

any fruit in them and some of the desserts are roughly finished and not always holding shfor service. Few issues have been seen at dinner tasting table, however related to taste a

cases to texture of product made. The reason why the section is falling behind expectation

fact that no label could be found on many sheet pans, with cakes on them in pastry walkin

deck 3, I also found cakes already made left uncovered and stored on top of Cresco trolle

fridge on deck 3 close to the kettles and Pastry freezer in a bad shape with several items

parfait stored on top of each others and not even covered.


49. Waiter Menu Knowledge Comments & Findings

27. Counting Inventory Comments & Findings

The financial controller representative audits once a voyage the Provision area for compli

reports to the Hotel Director. On Wednesday night after accounts were closed I selected 2

Crunchtime and checked them against quantity on hand. Out of the 26 only 13 were match

quantity on hand. One of the reason of such low compliance is also caused by the conver

Many items received by the ship in Europe are in Kilograms and must be converted in pou

also explains why in many cases the quantity actually on hand is lower than the Crunchtim


26. Provision Master Comments & Findings

The current Provision Master MrTswndale is in the position as a relief and did not show le

skills. He has not been able to control the store keepers and enforce Company Standards

seen so far achieved clearly show deficiencies. I am confident that permanent Provision M

Quambao, that just returned today from vacation, will be soon able to turn the current situ


REPEAT

REPEAT


53/66

Gold Anchor F & B a


F&B Manager: Joao Mendonca

Executive Chef: Ivo Jahn

Review Dates: 23 to 29 November 2008

Reviewer: Senior Executive Chef Marco M


Comments & Findings

Score: 2.5 Senior Chef Comment

Score: 2.5

17. Adherence to Recipes, Descriptions, Cooking Comments & Findings

6. Hand Washing Comments & Findings

Hand washing is not wel

signs in the area would

charge of stations to loo

them up to full USPH co

1. Temperature Logs

Most of the temperature

transportation logs, whe

has to include in the 4 h

service staff must be en

Sanitation logs are pro

only recommend if any

than entering temperatu

equally important that p

have been cooled down

logs are not filled as thewhich means Crew are

Senior Chef Comment


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Score: 2.5

Score: 2.5

Score: 2

Menu knowledge test w

the quiz which was main

of Marsala which is a fo40 percent of the staff c

single waiter coming at

Dining room with food ei

Senior Chef Comment

49. Waiter Menu Knowledge Comments & Findings

Senior Chef Comment

28. Culinary Knowledge & Application Comments & Findings

Quiet a bit of disappoint

crucial that Culinary kno

positions' job descriptio

check it against Compa

Senior Chef Comment

Methods & General Food Handling Practices Recipes are followed an

are in place to prevent

not be corrected. Most

now that the ship is bac

like not overcooking the

The other issue I see isproduct not always mee

possible to recipes and


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100%

0%


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0%

100%


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GOLD ANCHOR CULINARY REVIEW STANDARDS

Category Area Standards

USPH 1 Temperature Logs Temperature logs must be kdish machines. Proper actio

below compliance. Kitchen s

monitoring and recording cri

USPH 2 USPH - Guidelines / Meetings / Training Kitchen management and sdaily activities of product

documented to include atten

USPH 3 Food Storage Must be put in proper coolerExecutive Chef is inspecting

issues on the out islands du

USPH 4 Gloves Are available and proper usis to be monitored and corre

USPH 5 Thermometers Are available and proper usis monitored and correcte

logged. This will be checke

USPH 6 Hand Washing Proper signage over handpractices are observed as o

USPH 7 Personal Grooming Galley management presehygiene and uniform compli

USPH 8 Responds to Inspections Reacts to all non USPH coReviews in a timely manner

instructs and follows up.

Senior Chef.

USPH 9 HACCP Maintains a working knowleHACCP compliance accord

which is mandatory for al

transportation temperatures

USPH 10 Safety / Environmental / "Save the Waves" Supervisors and crew areand applies them on an on

cooking oil, name tags. Sa

per SQM.

Category Area StandardsSafety and Accident

Prevention

11 Management Galley management and Su

and Accident Prevention int

documented training should

equipment, safety belt usag

Trolley brakes are in use. S

work habits are documented

Safety and Accident

Prevention

12 Safety Work Environment Awareness and maintenanc

regular basis. Examples ran

crowding, correct storage, c

Safety and Accident

Prevention

13 Equipment Availability Effectively observing and co

having proper safety equipm

safety belts, aprons, oven m

(PPE), and equipment such

safely, and are available at a

joiners making sure to revie

Category Area StandardsPRODUCTION 14 Taste Panel Hold a taste panel at least a

Executive Sous Chef, and C

are also to be monitored in t

evaluated and corrected by each must be discussed.

PRODUCTION 15 Tasting Panel - WJ / Buffets Kitchen management ensu

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Category Area StandardsINVENTORY CONTROL 21 Works with Provision Master & Inventory Manager Executive Chef attends all

quality issues and reports di

INVENTORY CONTROL 22 Documentation and Product Specifications Loading reports are com

discrepancies on specificatio

A spoilage & requisition dis

Master to Executive Chef cr

INVENTORY CONTROL 23 Storage Products are rotated proper

manner.

INVENTORY CONTROL 24 Forecasting Takes an active role in a

attempting to reduce rep

repetitive travel time to store

role in forecasting initial ord

report) must be available fo

Manager.

INVENTORY CONTROL 25 Communication Communicates within the tim

Master concerning changes

duplication of purchases. D

communicated to the Chef o

INVENTORY CONTROL 26 Provision Master Monitors whether or not the

through reporting of Slow or

with culinary management.

posted on a cruise-by-cruise

masters office.

INVENTORY CONTROL 27 Counting Inventory F & B Manager / Provision M

of all products and are a

comparasion count between

Category Area StandardsGALLEY MANAGEMENT 28 Culinary Knowledge and Application Demonstrates thorough kno

cooking techniques, and RC

standards. Applies knowled

possible standard everyday.

GALLEY MANAGEMENT 29 Communication Skills and Practices Demonstrates the ability to e

employees, management an

made known and acted upon

logs, and development plans

GALLEY MANAGEMENT 30 Coaching / Training / Team Building / Crew Development Demonstrates the ability to e

employees, management an

made known and acted upon

logs, and development plans

GALLEY MANAGEMENT 31 Hands-on Involvement in Galley Actively participates in galley

example.GALLEY MANAGEMENT 32 Evaluations Evaluations, Position Chang

delivered within Company g

Both temporary and perman

appropriate evaluations. PD

followed-up.

GALLEY MANAGEMENT 33 Time & Attendance Verify that paper time cards

basis. Verify sick hours are

time cards are completed us

crewmembers are appropria

crewmembers are in complia

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Category Area StandardsWINDJAMMER 34 WJ Bu

Documents

Gold Anchor F&B and Culinary Review 2010A Independence